Justine Sterling

Title: Associate Digital Editor At Food & Wine since: 2010 Born and raised: I was born in Santa Monica, California, but my formative years were spent in Sonoma County, where I grew up in the vineyards, foraging for miner’s lettuce and poaching Pinot Noir grapes. Favorite at-desk lunch: Soft tofu topped with flying fish roe and miso. I make it with ingredients from Sunrise Mart. Weird childhood snack: A bowl of raw oats and the occasional pinch of raw hamburger meat (which I believe is why I have an iron-clad stomach). Favorite New York neighborhood for a meal: Flushing, Queens. It’s like Disneyland for Chinese-food lovers. My day begins with a stop at the Corner 28 window for $1 Peking duck buns, hot and dripping with plum sauce. Then it’s on to the sadly soon-to-be-defunct Flushing Mall food court, where you can get the best soup dumplings—the only Chinese words I know: xiao long bao.
Here, three crazy-simple watermelon cocktails that anyone can make.
Monk-made beers for discerning drinkers.
Informative facts about the go-to grain.
Liquor-filled chocolates are a great idea, but too often they taste like sweet, waxy cough syrup. Thankfully, top chocolatiers are making boozy bonbons that are delicious, based on a template of delicious chocolate with a hit of quality spirit.
The Cronut may be the most popular hybrid food, but it certainly isn’t the first. Meet the boysenberry. 
A delicious case for visiting a tiny country.
The funky health drink is gaining popularity.
What wine pairs with 3,000-year-old cottage cheese?